Garlic and Ginger Glazed Pak Choy
2 tablespoons soy sauce
2 tablespoons chicken stock
1 tablespoon white wine vinegar
2 teaspoons toasted sesame oil
3 tablespoons coconut oil
4 Pak Choy, each head halved length wise
3 cloves garlic, minced
1 tablespoon minced fresh ginger
Combine the soy sauce, stock, vinegar, and sesame oil in a small bowl and set aside.
Heat 2 tablespoons of coconut oil on a large hot-plate over high heat.
Place the bok choy, cut-side down, on the hot-plate in a single layer. Cook without moving until lightly browned (about 2 minutes).
Turn the bok choy and cook on the other side until lightly browned, about 1 minute.
Remove bok choy to a plate and set aside.
Add 1 tablespoon coconut oil, garlic, and ginger to a pan and cook for just a few seconds, then add the soy mixture and simmer for until thickened.
Return bok choy to the pan and cook, turning once, until glazed with the sauce, about 1 minute.
Sprinkle with the sesame seeds and serve immediately.